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ケーキ（かぼちゃのベイクドチーズケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

Cream cheese : 200g
コーンスターチ : 20g
きび砂糖 : 100g
かぼちゃ : 150〜170g
卵 : 2個
生クリーム : 200g

Time required

70minutes

Procedure

1) Prepare the pumpkin 00:32
Place the pumpkin in a heat-resistant container, cover with plastic wrap, and heat in a 600W microwave for 4 minutes.
Peel the pumpkin, place it in a heatproof bowl, and use a whisk to loosen the pumpkin.
2) make the dough 00:40
1 Add sugar and cream cheese in that order and mix well each time.
Add a small amount of fresh cream and mix, then add the remaining fresh cream and mix well.
Cover with plastic wrap and heat in a 600W microwave for 1 minute.
Add cornstarch and eggs in that order and mix well each time.
3) bake 03:43
Pour the batter into the mold.
Bake in the oven at 180 degrees for 50 minutes.
Remove from heat, remove from mold, and peel off the parchment paper.

Point

- Line the mold with parchment paper.
・Preheat the oven to 190 degrees.
- Line the mold with parchment paper cut to fit the mold.
・The amount of pumpkin is the amount after removing the seeds and pulp.
- Uses a round shape with a 15cm removable bottom.
・Fresh cream can be replaced with soy milk.
・You can mix the dough using a food processor or hand mixer.
・If you add the cream cheese and mix while the pumpkin is still warm, the cream cheese will soften and be easier to mix.
・When mixing the dough, place a wet towel under the heat-resistant bowl to prevent the bowl from moving and make it easier to mix.
・When making the dough, make sure the dough is warm.
・Cane sugar can be replaced with brown sugar.